Introduction

The Breakfast Crunchwrap Supreme is a delicious and satisfying morning meal that combines crispy hash browns, fluffy scrambled eggs, savory bacon, and melty cheese, all wrapped in a warm tortilla with a creamy jalapeño sauce. It’s a fun twist on classic breakfast flavors, perfect for a hearty start to your day.

A stack of four folded burritos with golden-brown toasted spots on the white flour tortillas, each cut in half to show three main layers inside: a bottom layer of soft, light tan hashbrowns, a middle layer of fluffy yellow scrambled eggs with bits of pink ham, and a top layer of melted light orange cheese. The burritos rest on a white marbled surface with scattered small crumbs and a bottle of reddish-brown hot sauce placed beside them. Some sauce is drizzled on top of one burrito. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup sour cream

Juice of 1/2 lime

1 jalapeño, minced

1/4 teaspoon paprika

Kosher salt

Freshly ground black pepper

4 frozen hash brown patties

5 large eggs

1 tablespoon whole milk

1 tablespoon butter

2 tablespoons finely chopped chives

4 large flour tortillas

6 slices cooked bacon, chopped

1 cup shredded Cheddar cheese

1 cup shredded Monterey Jack cheese

Vegetable oil, for pan

Instructions

Step 1: In a small bowl, whisk together sour cream, lime juice, minced jalapeño, and paprika. Season with kosher salt and black pepper to taste. Set the creamy jalapeño sauce aside.

Step 2: Bake the frozen hash brown patties according to the package instructions until crispy and golden.

Step 3: In a large bowl, whisk together the eggs and milk until frothy. Melt butter in a medium nonstick pan over medium heat, then pour in the egg mixture. Let it set slightly, then reduce heat to medium-low and gently stir with a spatula or wooden spoon to create soft curds. When the eggs are almost fully cooked, season with salt and pepper and fold in the chopped chives. Remove from heat.

Step 4: Lay out each flour tortilla and spread a generous spoonful of the jalapeño sauce in the center. Top each with one hash brown patty, a portion of scrambled eggs, chopped bacon, and a mix of Cheddar and Monterey Jack cheeses.

Step 5: Fold the edges of the tortillas toward the center to create pleats and enclose the filling completely. Quickly invert each crunchwrap so the pleats are on the bottom to help them hold together.

Step 6: Heat a thin layer of vegetable oil in a medium nonstick pan over medium heat. Place the crunchwrap seam-side down and cook until golden brown, about 3 to 5 minutes. Flip and cook the other side until golden, another 3 to 5 minutes.

Step 7: Repeat with remaining crunchwraps. Cut each in half and serve warm.

Tips & Variations

For a vegetarian option, replace the bacon with sautéed mushrooms or avocado slices.

Add a little hot sauce inside for extra heat if you like it spicy.

Use a mix of cheeses for a richer flavor or try pepper jack for a bit of kick.

If you don’t have fresh jalapeño, substitute with a pinch of cayenne pepper in the sauce.

FAQs

Can I make these ahead of time?

You can assemble the crunchwraps ahead and refrigerate them un-cooked for a few hours. Cook them fresh when ready to serve for best texture and flavor.

What can I use instead of hash brown patties?

If you don’t have hash brown patties, you can use home-fried shredded potatoes or even crispy tater tots to add that satisfying crunch.